Caffeine Free Shrimp Salad with Avocado and Cilantro
This bright, zesty salad is the kind of dish that feels like a restaurant meal but comes together in your own kitchen with minimal fuss. Plump shrimp are gently poached until just opaque, then tossed with creamy avocado, crisp cucumber, red onion, and a generous handful of fresh cilantro. The dressing — a punchy blend of lime juice, olive oil, cumin, and a hint of red pepper flakes — ties everything together with a citrusy kick that makes each bite feel alive. For anyone keeping caffeine out of their diet, this recipe is a natural fit: every single ingredient is wholesome and free of anything that would raise a flag, so there's no label-reading required. The optional jalapeño adds a welcome layer of heat if you're in the mood, but the salad holds its own without it. Toss it together and serve immediately so the avocado stays vibrant and the textures stay at their best.
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- 1 tsp kosher salt, plus more for the poaching water
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- 1 clove garlic, finely minced
- 2 ripe avocados, pitted, peeled, and cut into ¾-inch cubes
- 1 english cucumber, halved lengthwise and sliced into half-moons
- ⅓ cup red onion, finely diced
- ½ cup fresh cilantro leaves, roughly chopped
- 1 jalapeño, seeded and finely diced (optional)
Instructions
- 1
Fill a medium saucepan with water, season generously with salt, and bring to a boil over high heat. Add the shrimp and cook for 2–3 minutes, until opaque throughout and curled into a loose C-shape. Drain through a colander and spread on a plate to cool for 10 minutes.
- 2
In a small bowl, whisk together the lime juice, olive oil, cumin, 1 tsp kosher salt, black pepper, red pepper flakes, and garlic until combined.
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